Chutney

Chutneys are must haves of my refrigerator. I also call them FMFs (Fast moving Foods). These chutneys are very easy to make and great to taste. The recipes for these chutneys can be altered very easily depending on taste and with what other foods they are being served. So, before I write a speech on “How great chutneys are!!” I should start with the recipes. Here are few of my favorite chutneys:

EVERGREEN CHUTNEY

Uses:

This chutney can be used as spread for variety of sandwiches and spread for pizza.

For naivedya/prasad/bhog (without garlic only).

This chutney if mixed with yogurt also tastes great and I usually serve it with paranthas.

This is an important ingredient for bhel or any other chaat items.

I also add this chutney to a variety of other sabzi or rice item just to give an “its different”! Taste.

Ingredients:

1 bunch fresh coriander leaves

2-3 green chilies

1 tsp grated ginger

½ tsp cumin seeds/powder

½ tsp black salt (kaala namak)

1 pinch sugar (optional)

1 tsp lemon juice

1 tsp roasted peanuts (whole or crushed)

Salt to taste

garlic (optional)

Method of preparation:

Grind all the ingredients to a fine paste and that’s it!! chutney is ready!!

Tips and tricks

Store it in either plastic/glass airtight container and refrigerate

This stays for 10-14 days. Though the color changes to a bit darker green but still the taste remains the same.